Braised Beef with Tomato-Garlic White Beans Steaks

Ingredients

• 4 beef chuck mock tender steaks, cut 3/4 to 1 inch thick (about 6 oz. each)
• 1 tsp. olive oil
• 1-1/2 cups chopped onions
• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 can (15 oz.) white beans, rinsed, drained
• 2 cups coarsely chopped fresh spinach
• grated or shredded Parmesan cheese (optional)

Instructions

Heat oil in large nonstick skillet over medium heat, until hot. Place beef steaks in skillet; brown evenly. Pour off drippings. Add onions, tomatoes, salt and pepper to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours, or until beef is fork-tender. Remove steaks; keep warm.

Stir beans into cooking liquid; bring to a boil. Reduce heat slightly and cook 7 to 10 minutes or until sauce is thickened, stirring frequently.

Stir in spinach; remove from heat. Let stand 1 minute. Serve steaks with bean mixture. Sprinkle with cheese, if desired.

Suggestions

Most supermarkets carry a variety of canned white beans, such as Great Northern, navy and cannellini. Any may be used in this recipe.

Nutritional Information

Nutrition info per serving: 354 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 60 mg cholesterol; 628 mg sodium; 38 g carbohydrate; 6.9 g fiber; 34 g protein; 3.8 mg niacin; 0.5 mg vitamin B6; 3.2 mcg vitamin B12; 7.2 mg iron; 26.4 mcg selenium; 8.9 mg zinc.